Soba Noodles With Grilled Shrimp And Orange Dipping Sauce Recipes

Steps:

• Soak eight 6-inch-long wooden skewers in water, 10 minutes. In a bowl, combine orange juice, mirin, soy sauce, vinegar, chile, and ginger. In another bowl, marinate shrimp in 3 tablespoons sauce, 10 minutes.
• In a large pot of boiling salted water, cook noodles according to package instructions. Drain and rinse noodles with cold water.
• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Thread shrimp onto skewers. Cook, turning once, until shrimp are opaque throughout, 3 minutes. Serve shrimp and noodles with desired toppings and remaining sauce for dipping.

Steps:

• Bring a saucepan of water to a boil and cook the Buckwheat noodles a few minutes. Drain and refresh under cold running water. Hold noodles in a bowl with cold water until ready to serve. Mix ginger, scallion and anchovy paste and set aside. In a small saucepan bring soy sauce, Mirin and vinegar to taste, to a boil. Mix this warm liquid into ginger, scallion and anchovy paste and season to taste with sugar, salt and pepper. Transfer this to 4 small dipping bowls. Drain noodles and portion out into 4 small bowls; top each portion with some julienned carrot. Toast sheet of Nori over an electric burner or place in a hot cast iron or heavy skillet and cook until crisp and crumble it over the soba and carrot. Dip noodles in sauce, and enjoy.

Steps:

• Bring a large pot of water to a boil; add the noodles and cook, stirring, until tender, 4 minutes.
• Drain and rinse under cold water.
• In a medium bowl, combine 2 tablespoons of the oil with the soy sauce, tamari and agave syrup; add the noodles and toss.
• In a skillet, heat 1 tablespoon of the oil.
• Add the shallots and cook over moderate heat, stirring, until golden brown and crisp, 3 minutes.
• Using a slotted spoon, transfer the shallots to paper towels.
• Add the garlic to the skillet and cook over low heat until golden and crisp, 2 minutes; transfer the garlic to the paper towels.
• Light a grill or preheat a grill pan. In a bowl, combine the lime zest and juice with the remaining 1 tablespoon of oil.
• Stir in the shrimp and season with salt; grill the shrimp over high heat, turning once, until glazed and just white throughout, 3 minutes.
• Arrange the noodles on a large platter.
• Sprinkle with the scallions, cilantro, crushed red pepper and the fried shallots and garlic.
• Arrange the shrimp on top and serve with lime wedges alongside.

Steps:

• Bring a large pot of water to a boil, and salt it. Cook noodles until tender but not mushy. Drain, and quickly rinse under cold running water until cold. Drain well.
• Combine dashi or stock, soy sauce and mirin. Taste, and add a little more soy if the flavor is not strong enough. Serve noodles with garnishes, with sauce on side for dipping (or spooning over).

Steps:

• In a small bowl, whisk the first 9 ingredients; set aside. Cook edamame and soba noodles according to package directions; drain. Rinse noodles in cold water; drain again., Just before serving, combine the coleslaw mix, carrots, green onions, noodles and edamame in a large bowl. Add dressing; toss to coat. Garnish with sesame seeds.

Steps:

• cook soba according to package directions.
• meanwhile mix the next ingredients together, set aside.
• heat oil in a wok or skillet, add garlic.
• add asparagus and cook 3-4 minutes.
• add shrimp and cook until they turn pink, 3 minutes more.
• add stock mixture and scallions, cook until heated.
• add soba noodles, toss to coat, serve.

Steps:

• Cook and drain noodles as directed on package.
• Meanwhile, heat 12-inch nonstick skillet over medium-high heat. Add oil; rotate skillet to coat bottom. Add shrimp, garlic and gingerroot; cook and stir about 3 minutes or until shrimp are pink and firm. Remove from skillet.
• Add carrots, green beans, 1 cup of the broth, the soy sauce and sugar to skillet. Heat to boiling. Cover and cook over medium heat 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
• Stir in shrimp and lemon juice. Mix cornstarch and remaining broth until smooth; stir into shrimp mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Divide noodles among bowls. Top with shrimp mixture.